Tangy Lemon Cheesecake Bars

• Crust:
• 4 ounces whole-wheat pastry flour (about 1 cup)
• 1/3 cup sliced almonds, toasted
• 3 tablespoons powdered sugar
• 1 tablespoon canola oil
• 1/4 teaspoon kosher salt
• 1/4 cup cold butter, cut into small pieces
• Cooking spray
• Filling:
• 3/4 cup fat-free Greek yogurt
• 1/3 cup granulated sugar
• 1 tablespoon grated lemon rind
• 1/3 cup plus 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 (8-ounce) package 1/3-less-fat cream cheese
• 2 large eggs

1. Preheat oven to 350u0b0.
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and 1/4 teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350u0b0 for 23 minutes or until lightly browned. Remove from oven; cool completely.
3. Reduce oven temperature to 325u0b0.
4. To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325u0b0 for 30 minutes or until set.
5. Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.

crust, flour, almonds, powdered sugar, canola oil, kosher salt, cold butter, cooking spray, filling, yogurt, sugar, lemon rind, lemon juice, vanilla, kosher salt, cream cheese, eggs

Taken from www.myrecipes.com/recipe/tangy-lemon-cheesecake-bars (may not work)